Abstract：
:In this study, the effects of UV-B radiation on the isoflavones accumulation, physiological and nutritional quality, water status, and characteristics of proteins in germinated soybeans were investigated. The results showed that isoflavones content in soybeans increased with appropriate intensity and time of UV-B radiation and decreased with excessive treatment. Fresh weight, length, free amino acids, reducing sugar contents and bulk water (T23) in germinated soybeans decreased with increasing radiation time, indicating that UV-B inhibited the growth and nutrients metabolism of soybean during germination. Cell damage was detected in germinated soybeans with excessive UV-B radiation, as shown by the black spots in cotyledons and the increased intercellular water determined by LF-NMR. Germination resulted in an increase in random coil structures, while UV-B radiation induced no obvious changes in FT-IR spectrum and protein conformation of soybeans. Both UV-B radiation and germination caused the increase in soluble proteins, especially in 1.0-75.0 kDa fraction.
journal_name
Food Chemjournal_title
Food chemistryauthors
Ma M,Wang P,Yang R,Gu Zdoi
10.1016/j.foodchem.2018.01.051subject
Has Abstractpub_date
2018-06-01 00:00:00pages
259-267eissn
0308-8146issn
1873-7072pii
S0308-8146(18)30061-Xjournal_volume
250pub_type
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